Wrap pork tenderloin in bacon, securing ends with toothpicks.
Cook in a very large skillet over medium high heat for 10 minutes or until nicely browned on all sides.
Remove from skillet and drain excess grease.

Add remaining ingredients except the rosemary to the skillet and bring to a boil.
Place the pork back in the skillet and ten with foil.
Cook over medium low heat for 30 minutes more or until it reaches 150ºF internally, turning once or twice.
Remove pork and keep warm; cook sauce until excess liquid has cooked off and it’s slightly thickened.

Removed toothpicks from pork and slice 1/2 inch thick.
Transfer to a platter and sprinkle with rosemary.
Serve with sauce on a pile of mashed potatoes.